I usually try to use all the parts of the veggies that I buy in the market place. Here in Barcelona, vegetable sellers use to chop the green part of the red radish or the beetroot, but I always ask them to leave the greens for me and sometimes they treat me with a bonus bunch of greens left behind by other customers.
Today I will show you what you can make out of the greens of a radish bunch: a yummy green pesto for your pasta. Easy and quickly to prepare and enjoy.
Radish Leaves PestoPrint Recipe
- the leaves of a bunch of red radish roots
- few basil leaves
- 2 thumb size pieces of Parmigiano Reggiano
- 1 table spoon of olive oil
- a pinch of salt & pepper
- a handful of pine nuts (toasted)
Add into your food processor the radish leaves, the basil, the Parmigiano Reggiano, the olive oil, salt & pepper and whiz them for 10 - 20 seconds
Add the lightly toasted pine nuts and whiz for 5 -10 seconds more and you are done
Serve immediately with your pasta or store your pesto into a glass jar covering it with olive oil